We can thank China for many of the ingredients and cooking methods we now take for granted – from soy sauce to stir fries and the wonderful range of vegetables, herbs and spices.

Chef Peter Evans says one of his favourite dishes is BBQ duck, a common sight in Chinatown hanging in the window to tempt the passing traffic.

Peter says you can't replicate that glistening crispy skin – having learnt from personal failed attempts!

The Chinese actually value the skin more than the meat as the result of a long and complicated cooking process. In Chinese cooking, nothing is wasted. A highly experienced chef can produce an all-duck banquet of over 80 dishes, using every part of the bird.

Equipment and Suppliers
Tai Wong BBQ
12 Campbell Street
Sydney NSW